Spicy Pan Fried Taro Kebabs_Arbi Ke Tikkey
This is a simple and unique recipe for cooking Taro. A simple Spicy and Pan-Fried Taro Kebabs. A recipe inspired from this one.
It transforms the humble taro or arbi into something quite magical. The recipe plays on all of the strengths of taro with an added layer of spice magic.
A little more about Pan Fried Taro Kebabs
Taro or Arbi, is a much loved starch, particularly in its crispy fried form. It is this way that it actually has an advantage over potato, which hands down is my favorite tuber. Cooking arbi or taro in this manner is from North India. Instead of the original recipe which uses Ajwain or carom seeds I use thyme.
This results in a slightly milder and floral flavor. The other ingredient that I add to this recipe is chaat masala. Overall, the recipe takes par cooked taro, coats it in a spice crust and pan fries it. The spice forms a crisp crust, that adds both taste and texture to the dish. Crisp on the outside and creamy inside, this will leave French Fries way behind.
How to Find the right Taro?
Ideally for dish, small pieces of whole taro are needed. Since the appetizer should be something easy to pick up. It is not always easy to find these small sized taro. In the case of larger sized taro, cut them into half and continue with the process.
A little Bit about the Name.
Technically kebabs are skewered or pan fried morsels of meat or fish, such as these Malai Kebabs. This style of cooking comes to Indian from Central India or other Islamic influences. Over time to satisfy the large vegetarian population in India vegetarian versions have emerged. This is one such variation.
How to Enjoy your Pan-Fried Taro Kebabs
This dish is a North Indian style appetizer. So we are thinking chutney, but something like this green chutney and or tamarind chutney.
Spicy Pan Fried Taro Kebabs
A well-spiced shallow fried preparation with taro, in the punjabi style of cooking.
Ingredients
- 8 medium sized taro
- 2 limes
- 1 teaspoon cumin-coriander powder
- 1 tablespoon tandoori masala
- 1 tablespoon chopped thyme
- 1 teaspoon red chili powder
- 1 teaspoon chat masala
- 1 teaspoon black salt
- 1 teaspoon salt
- Oil for frying
- Sliced red onions
- Chopped cilantro
- Sliced Lime
- Onion rings
- Cilantro
- Additional Chat masala
- Freshly ground black pepper
To garnish and serve
To Garnish
Instructions
- Cook the taro for 10 minutes, till par-cooked. Cool and remove the skin and cut into halves.
- Squeeze the juice of 1.5 limes on the taro and add the cumin coriander powder, tandoori masala and the lime and the the taro rest for an hour stirring occasionally..
- In a shallow skillet, add the taro in a single layer and cook on medium-low heat for about 6 minutes on each side. This should allow a golden crust to form on each side.
- Remove from the oil and let this cool slightly.
- Squeeze with the remaining lime, add the chat masala and pepper.
- Garnish with onions and cilantro and lime slices and serve